Mild Chicken Curry
4 chicken breasts, cut into 4 pieces
3 cloves garlic, crushed
1 tsp salt
½ tsp black pepper
2 tsp grated ginger
6 macadamia nuts, crushed
3 tsp ground coriander
1 tsp ground cumin
¼ ts ground galangal
4 tbsp oil
2 medium onions, sliced
3 cups (700 ml) coconut milk
6 curry leaves
1 stalk lemongrass, root end and leaves removed, bruised
2-in (5-cm) stick of cinnamon
1 tsp lemon juice

400 g white flour, 100 g sugar, 50 g butter, 50 g milk, 1 glass of grappa, 1 egg, olive oil for frying, vanilla powder, salt. Powdered sugar.

Batter: 1 cup (225 ml) iced water, ¼ cup (60 g) tempura flour or light cake flour, 2 egg yolks
Shell and devine the shrimp, leaving the tails intact. Make shallow cuts on the underside and gently spread the cuts open, taking care not to break the shrimp. This is to prevent them from curling during cooking. Pat the shrimp dry with kitchen towels and lightly dredge with flour, leaving the tail uncoated. Set aside.

Heat the oil in a deep pan. Prepare the tempura bater while the oil is heating up. Beat the egg yolks lightly. Add the iced water and mix with a few strokes. Add the tempura flour and beat the mixture til the ingredients are loosely combined. This batter should be lumpy to achieve a light and crispy crust when deep fried. If the temperature is too high or if the batter is mixed too throughout the crust will be soggy.

http://www.tayloreason.com/corkscrew/archives/soave-move-over-super-tuscan-here-come-some-of-italys-best-white-wines/